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Perfect Pumpkin Cheesecake Bars with Gingersnap Crust

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These pumpkin cheesecake bars feature a spicy gingersnap crust and a creamy, pumpkin-spiced cheesecake filling. They’re easy to make, require no water bath, and are perfect for fall gatherings.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces of cookies, crushed finely)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon salt
  • 16 ounces cream cheese, softened to room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup heavy cream, whipped to soft peaks (optional topping)
  • Caramel sauce for drizzling (optional topping)
  • Extra crushed gingersnaps for garnish (optional topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick cooking spray.
  2. Place the gingersnap cookies in a food processor and pulse until you have fine crumbs (about 2 cups). Alternatively, seal cookies in a zip-top bag and crush with a rolling pin.
  3. Transfer crumbs to a medium bowl. Add 1/4 cup sugar and 1/4 teaspoon salt, then pour in the melted butter. Stir until all crumbs are evenly moistened (mixture should look like wet sand and hold together when squeezed).
  4. Press the mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup or flat glass. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
  5. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  6. Add 3/4 cup sugar and beat for another minute until well combined and fluffy.
  7. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overbeat.
  8. Add the pumpkin puree, vanilla extract, pumpkin pie spice, cinnamon, and 1/4 teaspoon salt. Beat on low speed until combined and smooth. Scrape the bowl again.
  9. Pour the pumpkin cheesecake filling over the pre-baked crust. Spread evenly with a spatula. Give the pan a gentle tap on the counter to release air bubbles.
  10. Bake at 350°F (175°C) for 35-40 minutes. The edges should look set and slightly puffed, but the center should still have a slight jiggle when gently shaken.
  11. Remove from oven and place the pan on a wire rack to cool completely at room temperature (about 1-2 hours).
  12. Once cool, transfer to the refrigerator and chill for at least 4 hours, preferably overnight.
  13. Once fully chilled, lift the bars out of the pan using the parchment overhang. Place on a cutting board and slice into 9 even squares (3 rows by 3 rows) using a sharp knife. Wipe the knife clean between cuts for cleaner slices.
  14. Serve cold or at room temperature, topped with whipped cream, caramel sauce, and extra crushed gingersnaps if desired.

Notes

Room temperature ingredients are crucial for a smooth filling. Don’t overmix the filling to avoid cracks. The jiggle test is key for doneness. Chilling for at least 4 hours (preferably overnight) is essential for clean slices. Use a hot knife for clean cuts. For gluten-free, use gluten-free gingersnaps. For dairy-free, use dairy-free cream cheese and coconut oil or vegan butter.

Nutrition

Keywords: pumpkin cheesecake bars, gingersnap crust, fall dessert, pumpkin dessert, cheesecake bars, easy pumpkin recipe, Thanksgiving dessert

Find it online: https://eliplate.com/perfect-pumpkin-cheesecake-bars-with-gingersnap-crust-easy-fall-dessert/